Monday, 31 October 2011

Palak BabyPotato Gravy

  • Palak 1bowl (fresh/frozen)
  • Baby potato 10-12
  • Tomato 1 chopped
  • Onion 1chopped
  • Green chilli 2-3
  • Ginger
  • Garlic
  • Salt
  • Oil
  • Cumin seeds
  • Mustard seeds
  • Turmeric powder
  • Asafoetida
  • Boil palak for 5 min.
  • Steam baby potato and peel it.
  • Heat 1tsp of oil in a pan, add ginger, garlic, onion, tomato and pinch of salt. Fry these for 2-3minutes in medium flame.
  • Mix palak, fried ingredients, green chilli and grind it.
  • Heat ½ tsp of oil in a pan, add cumin seeds, mustard seeds when it sputters add asafoetida and turmeric powder, then add the ground mixture, salt and baby potato and keep boiling for another 5 minutes.
  • It goes well with puri,nan or chapati.

Friday, 28 October 2011

Bombay halwa

  • Sugar 2cups
  • Water 2cups
  • Corn flour ½ cup
  • Cardamom powder ½ tsp
  • Cashew nut broken
  • Ghee 2tsp
  • Colour pinch - Kesari or Rung
    • Take a pan, prepare sugar syrup by adding 2cups of sugar and 1cup water . Keep it aside
      Take a bowl, add corn flour, 1cup water and stir it well.
    • Take another  pan, add 1tsp ghee, corn flour mixture, put the low flame on  and keep stirring.
    • When mixture is slightly thicker then switch off the flame.
    • Slowly add sugar syrup, little by little and keep stirring. Do not add all the syrup at once.
    • Then switch on the flame and keep stirring.
    • Now add 1more tsps of ghee, cardamom, cashew nut.
    • If you want add pinch of colour. Keep stirring it.
    • When its transferent like jelly, switch of the flame.
    • Grease the plate with ghee.
    • Now pour  this mixture in to the plate.
    • 1-2 hours later cut in to the cubic pieces.
    Ooops!!! Thats alot of work, but its worth it. Enjoy your Bombay Halwa.

      Wednesday, 26 October 2011

      Ridge Gourd Raita/Heerekayi Hashi

      Click here for Kannada.
      • Ridge gourd 1
      • Coconut 1cup grated
      • Curd /yogurt 1cup
      • Green chilli 1 chopped
      • Onion 1 chopped
      • Oil
      • Red chilli 1 chopped
      • Turmeric pinch
      • Mustard seeds ½ tsp
      • Asafoetida pinch
      • Salt
      • Sugar pinch (optional)
      • Peel, chop  and  boil the ridge gourd.
      • Grind grated coconut and add boiled ridge gourd to it.
      • Add salt, sugar,onion,yogurt and chopped green chilli to the ground mixture.
      • Heat oil,add seasoning and when the mustad splutters, add ground mixture.
      • Ridge Gourd Raita is ready to serve.

      Monday, 24 October 2011

      Veg pulao

      • Mixed Veg like carrot, beans, potato, cauliflower  - 2cup chopped
      • Onion 1 sliced
      • Green peas (Frozen or Soaked) ½ cup
      • Coriander leaves chopped
      • Ginger garlic paste 2tsp
      • Green chillies 2-3 sliced
      • Cashew nut 5-6
      • Oil 3-4tsp
      • Basmati rice 2cup
      • Water 4cup
      • Salt 
      • Yogurt 4 tsp( optional)
      • Pulao powder 2-3tsp 
      • Pinch of yellow powder(optional) 

        • Soak Rice for 30 minutes. 
        • Heat oil in cooker, add onion and cashew nuts. when onion turns golden brown  add ginger garlic paste,green chillies, mixed veg, green peas, pulao powder, soaked rice, water and salt. 
        • Cover it with the lid and cook it for 15 minutes in high flame.

        Tips: Well, If you like to prepare your own Pulao powder follow the lines below.

        Pulao powder:
        • Cinnamon stick 1-2
        • Cloves 7-8
        • Cardamom 3-4
        • Cumin seeds 2tsp
        • Coriander seeds 2tsp
        • Pepper corn 4-5 
        • Just dry roast the ingredients and powder it.

          Saturday, 22 October 2011

          Bottle gourd curry

          • Bottle gourd( sorekaayi )1/2 chopped
          • Tomato 1 chopped
          • Onion 1 chopped
          • Green chillies 2 chopped
          • Oil 2-3 tsp
          • Split black gram 1tsp
          • Bengal gram 1tsp
          • Mustard seeds ½ tsp
          • Cumin seeds ½ tsp
          • Asafoetida /hing
          • Turmeric pinch
          • Red chilli powder 1tsp
          • Curry powder 1tsp
          • Salt


          • Heat oil in a heavy bottomed pan, add split black gram and Bengal gram. Wait till it becomes golden brown.
          • Now add mustard seeds, cumin seeds and asafoetida(wait for half a minute), then add green chillies and onion. Keep frying for a minute.
          • Add tomato, red chilli powder, curry powder and turmeric(wait for one more minute).
          • Now add bottle gourd,salt and water. keep boiling it for another 10 to 15 minutes and the curry is done.

          Wednesday, 19 October 2011

          Spicy Shankarpole

          Shankarpole is one of the favourite tea time snacks in Karnataka and Maharastra. Here is the spicy version of Shankarpole.

          Click here for Kannada.
          • Plain flour/all purpose flour (maida hittu) 1cup
          • Carom seeds(Omakaalu) 1-2tsp
          • Red chilli powder 3-4tsp
          • Salt
          • Oil 
          • Water
          • Mix Plain flour, carom seeds, red chilli powder, salt and 2tsp of hot oil. 
          • Preapare dough adding water and need it well.
          • Take dough balls and roll it into thick(abt 2cm) chapathi sheets.
          • Now, you need to cut these sheets into small dimond shaped pieces using shankarpole cutter or pizza cutter.
          • Deep fry these pieces till golden brown in medium flame.
          • Thats it, Hot spicy shankarpole is ready. 

          Sunday, 16 October 2011

          Fried Eggplant

          1. Eggplant 1
          2. Rice flour 4-5 tsp
          3. Red chilli powder 2-3tsp
          4. Masala powder 1tsp
          5. Turmeric pinch
          6. Salt
          7. Oil

          • Mix all the dry ingredients(2-6) together.
          • Cut the Eggplant into thin slices of 1cm thickness.
          • Dip slices in the dry mixture. If it’s not coated well, dip the Eggplant slices in water before dipping into dry mixture.
          • Simply pan fry them till golden brown. Add oil while frying.
          • This tastes well as a starter/sides with any rice item.

          Friday, 14 October 2011

          Apple tokku

          • Green apple 1cup grated
          • Methi powder 1/4 tsp
          • Musturd seeds/sasive kaalu,urid dal,asafoetida/hing for seasoning
          • oil 1tsp
          • Red chilli powder 1-2tsp
          • Salt


          • Heat oil,add seasoning and when the mustad splutters, add apple grated(with skin). 
          • once the apple gets cooked,add the methi,red chilli powders and salt and fry till the raw smell of the red chilli powder disappears.

          Tuesday, 11 October 2011

          Kodubale(Crispy rings)

          • Rice flour 1cup
          • Plain flour/maida ½ cup
          • Semolina /rava ½ cup
          • Red chilli powder 1-2 tsp
          • Cumin seeds 1tsp
          • Carom seeds/oma kaalu ½ tsp
          • Sesame seeds  ½ tsp dry roasted
          • Salt
          • Turmeric
          • Asafoetida
          • Oil 



          • Take a bowl, add rice flour, plain flour, semolina, red chilli powder, cumin seeds, carom  seeds, sesame seeds, salt,turmeric,asafoetida,2tsps of hot oil and warm water. knead the dough very well. 
          • Heat oil in heavy bottomed pan.
          • Take small amounts of dough and give it a ring shape(as in the picture).
          • Deep fry the rings.

          Sunday, 9 October 2011

          Banana Buns

          Quantity given below is for 6-7 buns

          • Banana  1
          • All purpose flour/plain flour/maida  1cup
          • Sugar 2 tsp
          • Salt
          • Soda ¼ tsp
          • Cumin seeds 1tsp
          • Oil 

          • Take a bowl, mash the banana, add maida, salt, cumin seeds, sugar, soda, 2tsps of oil and water as required. Knead the dough very well.
          • Leave the dough covered with a cotton cloth for 30minutes.
          • Take lemon sized dough balls and roll it into medium thick sheets.
          • Heat the oil and deep fry the rolled sheets
          • Have this with putani chutney, saagu or veg korma.

          Thursday, 6 October 2011

          Baby corn fritters/Baby corn pakoda

          • Baby corn 6
          • Gram flour 6 tea spoons
          • Asafoetida/Hing
          • Salt
          • Cumin seeds 1 tsp
          • Pinch of turmeric
          • Red chilli powder 1 tsp
          • Oil for deep frying
          • Mix gram flour, asafoetida, salt, cumin seeds, turmeric, red chilli powder and make smooth paste.
          • Heat oil in a frying fan 
          • Add ½ tsp of oil to the paste and mix it well.
          • Now dip the baby corn in the paste and deep fry it.
          • Consume this with ketchup 

          Monday, 3 October 2011

          Lemon Appehuli/Lemon soup

          Simplest but most popular, here is Appehuli. Drink it and Leave all  the worries aside and sleep happily :) 

          To read it in Kannada, click here.
          • Lemon 2
          • 1 and a 1/4 glass of water
          • Green chillies 1-2
          • Red chilli 1
          • Oil 1-2tsp
          • Mustard seeds ½ tsp
          • Asafoetida pinch
          • Curry leaves
          • Turmeric pinch
          • Garlic 5-6 cloves
          • Salt
          • Sugar 
          • Take water (1 1/4 glass) in a bowl.Squeeze the lemons (2) and add the juice to the water. Temper this syrup as said below
          • Heat oil in a pan, add mustard seeds. Wait till it flutters.
          • Now add  red and green chillies and wait for about a minute.
          • Now add pinch of Asafoetida, Curry leaves, pinch of Turmeric and Garlic. Wait for one more minute.
          • Add the tempering mixture to the lemon syrup.
          • Add salt and sugar as per taste. 

              Saturday, 1 October 2011

              Eggplant Masala/Badanekaayi masale

              Measures given below will be enough for 8 chapatis.

              • Eggplant/badanekaayi 1 sliced
              • Onion 1 sliced
              • Green chilli 1-2 sliced
              • Oil 2-3 tsps
              • Split black gram 1tsp
              • Cumin seeds/jeerige 1tsp
              • Mustard seeds ½ tsp
              • Asafoetida /hing pinch
              • Turmeric pinch
              • Curry powder or cumin seeds and coriander seeds powder 1tsp
              • Red chilli powder
              • Heat the oil in a heavy bottomed pan, add split black gram. Wait till it becomes golden brown.
              • Now add mustard seeds, cumin seeds and asafoetida(wait for  half a minute), then add green chillies and  onion. Keep frying for a  minute.
              • Add  red chilli powder, curry powder, turmeric, sliced eggplant and salt (and water if required)   keep boiling it for another 10 -15 minutes and the curry is done.
              • This goes well with Chapathi or Jolada rotti.